DCS WOUD230, WOU130, WOSU30, WODU30 manual Roasting, Broiling

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Using your oven

Roasting

Using the ROAST mode will give you a tender and juicy roast that is full of flavor.

Place the meat on the broil/roast system on a shelf so that the top of the roast is in the center of the oven or lower.

Tender cuts should be cooked at a high temperature quickly, while tougher cuts require a lower temperature for a longer time.

Use the meat probe for perfect results – it takes the guesswork out of telling when your roast is done. See the instructions on ‘Using the meat probe’.

Thick pieces of meat take longer to cook than thin pieces of the same weight. Boneless, rolled or stuffed roasts take longer to cook than roasts containing bones.

Poultry should always be well cooked with the juices running clear at an internal temperature of 170°F (75°C).

Roasting uses dry heat. Don’t add water to your roast as this has a steaming effect. Vegetables are excellent cooked on ROAST. You can also place them around meat on the broil/ roast system. Do this partway through cooking a large piece of meat which takes longer than two hours to cook, so that you do not overcook the vegetables. Note that the vegetables will brown and cook more slowly if they have missed the initial searing stage.

In ROAST mode, the initial searing is too hot for roasting bags. Use TRUE CONV, CONV BAKE or BAKE if you are using roasting or oven bags and follow the manufacturer’s guidelines.

Broiling

Using the BROIL, MAXI BROIL and CONV BROIL modes gives you a healthier alternative to frying. It is also a great way to cook vegetables. CONV BROIL is especially suitable for foods that you might normally pan-fry, barbecue or rotisserie. Always broil with the oven door completely closed. Note that power levels are expressed as a percentage from LO (50% power) to HI (100% power) in BROIL and MAXI BROIL modes. Most broiling is carried out on HI, but you may want to reduce the heat to suit your needs. We recommend that you place food on the three-piece broil/roast system. In BROIL and MAXI BROIL, best results may be achieved by preheating the broiler for about five minutes before you begin cooking.

If you use glass or ceramic dishes and pans, be sure that they can withstand the high temperature of the broiler.

To prevent food sticking, spray the grid with a light coating of non-stick cooking spray.

To avoid piercing the meat and letting juices escape, use tongs or a spatula when you turn the meat halfway through the cooking time.